Chili Chicken Haka Style Food

HAKKA CHILLI CHICKEN (DRY VERSION)

Steps:

• Mix in the turmeric and chilli powder with the chicken pieces to coat well. Heat 1 tbsp oil in a large non-stick wok and stir-fry the chicken till slightly browned along the edges. Remove from the wok and set aside.
• Heat the remaining oil in the wok and add in ginger and garlic. Fry for a few seconds till fragrant before adding in the diced onions and peppers. Stir-fry on high heat, tossing continuously for a minute, and then add in the white pepper and both the sauces.
• Season with salt and pepper, add in the pre-cooked chicken and stir-fry for 2-3 minutes till everything is mixed well.
• Garnish with chopped green onions and serve warm.

CHILLI CHICKEN - HAKKA STYLE

Steps:

• Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.
• Deep fry on high heat and keep aside.
• In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic
• Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil.
• Add salt if required.
• Add a little soya and ground black pepper.
• Add the dissolved corn starch.
• Add all the cooked chicken and cook for another 30 - 40 seconds.

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

CHILI CHICKEN- HAKA STYLE

Steps:

• In a bowl, add and mix first seven ingredients.
• Add chicken and mix it in until it is well coated. Let it sit for half an hour.
• Add 2 tbsp olive oil to a large skillet and cook chicken on low heat until it is cooked completely. Remove chicken from the pan and set aside.
• Depending on how much oil you have in the pan, you may need to add just a little bit more olive oil to it to saute the onions, ginger, garlic and green chilies on med-low heat.
• When onions are golden brown, add the ketchup, soy sauce, white and black peppers and brown sugar. Mix well and cook for a couple of minutes. Add the chicken back into the pan and toss in the sauce. Put chili chicken on a serving dish and garnish with sliced green onions and/or fresh parsley. Serve with steamed or fried rice. Enjoy!